Vietnamese Cajun Shrimp Toast (Printable)

Crispy baguette with spicy shrimp topping, blending Vietnamese and Cajun flavors

# What You'll Need:

→ Shrimp Mixture

01 - 9 oz raw shrimp, peeled and deveined
02 - 2 tablespoons mayonnaise
03 - 1 tablespoon Sriracha sauce
04 - 1 teaspoon Cajun seasoning
05 - 1 clove garlic, finely minced
06 - 1 small shallot, finely chopped
07 - 1 tablespoon fresh cilantro, chopped
08 - 1 teaspoon fish sauce
09 - 1/2 teaspoon lime juice
10 - Salt and black pepper, to taste

→ Toast

11 - 1 small baguette, sliced diagonally into 8 pieces
12 - 2 tablespoons unsalted butter, softened

→ Garnish

13 - 1 tablespoon green onions, thinly sliced
14 - 1 teaspoon toasted sesame seeds
15 - Extra cilantro, for serving
16 - Lime wedges, for serving

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat shrimp dry and finely chop into small pieces. Place in a medium bowl.
03 - Add mayonnaise, Sriracha, Cajun seasoning, garlic, shallot, cilantro, fish sauce, lime juice, salt, and pepper. Mix until well combined.
04 - Spread a thin layer of softened butter on each baguette slice. Arrange on prepared baking sheet.
05 - Spoon shrimp mixture evenly onto each slice, gently pressing to adhere.
06 - Bake for 8 to 10 minutes, or until shrimp is cooked through and tops are golden.
07 - Remove from oven and let cool for 2 minutes. Garnish with green onions, sesame seeds, and extra cilantro. Serve with lime wedges.

# Expert Advice:

01 -
  • The crispy baguette base creates the perfect crunch contrast against the succulent spicy shrimp topping
  • These come together in under 30 minutes but taste like something from a restaurant kitchen
  • The fusion flavors hit every craving point, savory, spicy, fresh, and rich all at once
02 -
  • Don't skip the fish sauce even if you're nervous about the smell, it cooks down and becomes the backbone of flavor
  • Letting the toasted bread cool for those 2 minutes prevents the shrimp topping from sliding off when you take a bite
  • The shrimp mixture can be made up to 4 hours ahead and kept refrigerated until you're ready to assemble and bake
03 -
  • Chop your shrimp while they're slightly cold and firm for cleaner more uniform pieces
  • Press the shrimp mixture gently but firmly onto the buttered bread so it doesn't slide off during baking
  • Position your oven rack in the upper third to get that perfect golden brown top without overcooking the bread underneath

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